Process of treating fermented beverages.



'r rs PAENT swab,

LEO WALLERSTEIN, F YORK, N. Y.

No Drawing.

To all whom it may concem'.7'

Be it known that I, LEO WALLERSTEIN, a subject of the Emperor ofGermany, residing at New York, in the county of New York and State ofNew York, haveinvented certain new and useful Improvements in Processesof Treating Fermented Beverages, of which the following is aspecification.

The object of this invention is the provision of a process of preparingfermented beverages, such as beers and ales,which even when pasteurizedand then chilled will keep their brilliancy, andwhichafterpasteurization will be free from the so-called pasteurized tastef.

As'fit welllknown, mostb eer s and ales are submitted afterb'ottling topasteuri'zing, an

' taste,- and are particularly liable to cloud when chilled. Beveragestreated in accordance with the present invention, even afterpasteurization, are found to be free from both of these objectionablecharacteristics.

Imay proceed as follows, the process being substantially the same forbeer and ale: The beer, for example, is heated before bottling to atemperature above 120 F, and preferably to a temperature approximating154 F., and is thereafter cooled ;to a temperature of 34 F., or somewhatlower, that is to say to a temperature of about 30 F. approximatingbutabove the ffreez: ing point (2829. F.) of the beer. flit thlstemperature the albumenoids.. wliich would otherwise cloud the beergwhen Specification of Letters Patent.

rnocEss 0E TREATING FERMENT ED BEVERAGES.

Patented Jute 20, rear.

Application filed June 3, 1909. Serial No. sooai s.

chilled are precipitated, and these are at once removed by filtration,the beer being filtered at or near this reduced temperature. The clearproduct may then be carbonated and treated as is usually practiced inthe art. The effect of the preliminary heating is so to modify thealbumenoids that they are capable of substantially completeprecipitation during'the subsequent cooling.

As a modified procedure I may carbonate the beer or; ale after. heatingas above de scribed and before filtering;out the precipitate'dalbumenoids. The carbon dioxid introduced'i'nto-the cold beer' 'is foundto reduce the solubility of the albumenoids and toffacil-itat e theirremoval. I

Beer or ale treatedby either of the above methods may be bottled andpasteurized as usual, and will-be found to'be free fromthe so-called;pasteurized taste and to retain its full brilliancywh'en chilled orplaced on ice.

I claim- 1. The process of treating fermented beverages which consistsin heating the same to a temperature above 120 F., to modify thealbumenoids, cooling the liquor to an extent sufficient to precipitatethe modified albu-' menoids, removing the precipitatedalbumenoids,bottl'ing the clear liquor, and pasteurizing'it. A

2. The process of treatingfermented beverages wli'i'ch consists'inheating the same to a temperature above 120 F;, to modify thealbumenoids, cooling the liquor to an extent sufficient to precipitatethe modified albumenoids, carbonating the cooled liquor, re-

moving the precipitated albumenoids, bottling the clear liquor, andpasteurizing it.

In testimony whereof, I aifix my signature in presence'of two witnesses.

. LEO WALLERSTEIN.

Witnessem W. Gm,

,1 B. STOLLER;

